|Es Teler (Coconut Milk, fruit juice, shaved coconut, floating fruit)|
1. Bamboo Shoots
2. Bean Sauces and Pastes
3. Besan (Chick Pea Powder)
4. Black Beans (which I have learned are not the same as mexican black beans they are fermented soy beans.)
5. Bok Choy
6. Chili Paste ( The only thing I use on the regular on this list!)
|The time Brenda's Squid exploded at Hardena in Philly|
8. Dashi Granules (dried fish) I am weary of this but I'll update you.
9. Dried Shrimp (Not sure yet how I feel about this!)
10. Fish Sauce. (Apparently it's in everything asian but it sounds weird the brown liquid run off of fermented fish?)
11. Ginger - ok I do love me some Ginger.
12. Hoisen Sauce- I have heard of it but haven't had it. I chose a recipe with it this week though
13. Lime leaves- not sure where to get these at yet.
14. Kecap Manis- a dark sweet soy sauce that tastes like brown sugar and soy sauce mixed. I am excited to try this!
15. Lemon Grass
16. Miso Paste
17. Mushrooms- I have been trying to eat more mushrooms. They aren't my favorite. Yet.
18. Mustard Seeds- I do love mustard.
19. Nori Sheets- made of algae? I'll have to let you know about this, I am a little scared though.
20. Sake- ok i have had this.
21. Snake beans- they look like string beans, not sure what the difference is yet.
22. Soy Sauce- got it!
23. Tofu- The texture kinda bugs me out, but I am going to try again with this.
24. Water Chestnuts. Good.
25. Won ton wrappers- I tried cooking with these before and they came out pretty well.
So, my plan is- get as familiar as I can with the products that I will be able to purchase elsewhere and make good use of the kitchens I have the pleasure of cooking in while in South East Asia. I hope that I meet many locals or travelers with great new recipes and techniques to better my cooking skills. The influences could help me create many fusion dishes and it be great to maybe share some of the ways we do things with some locals. There's something sacred about preparing and sharing a meal with new people and bringing that experience of family to those traveling without one and those families who share their food and culture with you.